Egg curry with rice and lentil is a delicious Indian dinner or lunch, made of red onions, ginger, tomatoes, eggs coriander and basmati rice. It’s beans-and-grains packed meal that also includes red lentils alongside naan bread and green chili peppers – all without nuts!
Special diets: Vegetarian | nuts-free |
️Allergens: not vegan | soy | gluten | lactose | eggs |
⏱ 84 mins – easy
🍽 4 servings – 1170 kcal per serving
| Serving
710g |
Fat
45g |
Sat. fat
9g |
Sodium
731mg |
| Carbs
160g |
Fibers
16g |
Sugars
25g |
Proteins
39g |
INGREDIENTS
- 8 tbsp vegetable oil
- 1½ tsp mustard seeds
- 1½ tsp bay leaves
- 2 red onions
- 4 oz ginger
- 1 tsp turmeric
- ½ tsp chili powder
- 28 oz tomatoes
- 1 tsp granulated sugar
- 8 eggs
- 1¼ oz coriander
- 9 oz basmati rice
- 5 oz red lentils
- 2 onions
- 3 green chili peppers
- 2 bay leaves
- 4 naan bread
- 4 tbsp mango chutney
TOOLS
- 1 knife
- 1 wok
- 1 saucepan
- 1 casserole pot
- 1 plate
- 1 platter
- 1 colander
- 1 bowl
- 1 peeler
- 1 wooden spoon
STEPS
Peel and chop red onions.
Peel ginger with a peeler.
Chop the ginger, tomatoes, and coriander. Peel and chop onions. Then, deseed and chop green chili peppers.
Put basmati rice and red lentils in a bowl. Pour water in the bowl to cover and let it soak for 15 minutes.
Heat vegetable oil in a wok, add mustard seeds and bay leaves. Cook for 2 minutes, then stir in onions and 1.8 oz of chopped ginger for 10 minutes with a wooden spoon. Add turmeric and chili powder to the wok, then stir-fry for 3 minutes. Add tomatoes and granulated sugar to the wok. Let it simmer on low heat for 7 minutes before adding 5 tbsp of water. Stir-fry for another 2 minutes, then turn off the heat to get a tomato mixture.
Heat 10 cups of water in a casserole pot. Put the eggs and cook for 8 minutes, then turn off the heat to get boiled eggs.
Peel boiled eggs.
Cut the eggs in half.
Heat 4 tbsp of vegetable oil in a saucepan. Add the rest of the ginger, deseeded green chili peppers, and tomato mixture. Stir-fry for 2 minutes and cook for 8 minutes to get a veggie mix.
Drain soaked lentils-rice in a colander.
Put drained lentils-rice into the saucepan. Add the onion, bay leaves, and 2.5 cups of water into the saucepan. Let it simmer on low heat for 15 minutes.
Heat the wok, put coriander and egg halves. Stir-fry with a wooden spoon for 2 minutes to get seasoned eggs.
Transfer white rice and lentil to a plate.
Transfer seasoned eggs to white rice and lentil.
Serve white rice and lentil with naan bread.
Add a side of mango chutney to the egg curry with rice and lentil.
It’s ready to be served !
